This light, summery dessert is perfect after a heavy meal. It’s a great low fat dessert too.
Ingredients
- 300ml/10fl oz hot water
- 55g/2oz caster sugar
- 500ml/16fl oz pink sparkling wine or pink champagne
- 4 leaves of gelatine
- 150g/5oz raspberries, or any fruit you like
Method
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Put the water and sugar into a small saucepan over a low to medium heat. Stir to dissolve the crystals, then raise the heat and bring to a boil. Reduce the heat, simmer for five minutes, then remove the pan.
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Pour the sparkling wine into a large heatproof bowl and add the gelatine. Set aside for about five minutes, or until the leaves are soft and squidgy.
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Take out the leaves, squeeze off as much liquid as possible, and add them to the sugar syrup.
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Whisk furiously until the gelatine has completely dissolved, then pour the syrup back into the bowl with the sparkling wine and whisk to combine.
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Allow to cool thoroughly, then refrigerate the jelly for about one hour.
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As soon as it starts to thicken, stir in the raspberries or other fruit.
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Divide the jelly between six glasses and cover them with cling film.
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Refrigerate for four to six hours, or until they have completely set and serve.